Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin

2021 ◽  
Vol 25 (4) ◽  
pp. 347-353
Author(s):  
Sol-Hee Lee ◽  
Chang-Hwan Jeong ◽  
Yu-Mi Oh ◽  
Hack-Youn Kim
Keyword(s):  
Quality Properties ◽  
Microbial Stability

EFFECT OF LEMON PEEL AND PULP EXTRACT ON SOME LOCAL KURDISH RAM MEAT QUALITIES AND ITS SHELF LIFE

2020 ◽  
pp. 140-153
Keyword(s):  
Shelf Life ◽  
Chemical Properties ◽  
Thiobarbituric Acid ◽  
Control Group ◽  
Meat Sample ◽  
Refrigerated Storage ◽  
Immersion Method ◽  
Quality Properties ◽  
Lemon Peel ◽  
Meat Samples

To investigate the effectiveness of adding lemon peels and pulp extracts on some quality properties and shelf-life of the sheep longisimussdorsi muscle during refrigerated storage at 4±1°C for 0, 4, and 8 days for this purpose am meat trim of visible fat and connective tissue, they cut in small cubes. The meat samples divide into four equal proportions and mix with different concentrations of lemon peel and pulp extract according to the following formulations: Control; T1 1%; T2 2% and T3 3% of lemon peel and pulp extract, by applied immersion method. The results showed acceptable results of moisture content, Water-holding capacity cooking loss, thiobarbituric acid, met-myoglobin, myoglobin, and sensory traits of the samples treated with lemon peel in comparison to the control group. The phiso-chemical traits changed during the storage periods but the meat sample treated with lemon extract was more stable than control groups. These results suggested that using lemon peels and pulp extracts to maintain physio-chemical properties of ram meat and extend shelf-life during refrigerated storage, which may have implications of meat processors.

Effect of Rice Flour Addition on Quality Properties of Functional Dumpling Skins

2006 ◽  
Vol 11 (2) ◽  
pp. 160-165 ◽  
Author(s):  
Eun-Raye Jeon ◽  
Lan-Hee Jung ◽  
Young-Hee Park
Keyword(s):  
Rice Flour ◽  
Quality Properties

Quality Properties of White Lotus Leaf Fermented by Mycelial Paecilomyces japonica

2009 ◽  
Vol 38 (5) ◽  
pp. 594-600 ◽  
Author(s):  
Jong-Suk Kim ◽  
Su-Bin Wang ◽  
Seong-Koo Kang ◽  
Young-Sook Cho ◽  
Seok-Kyu Park
Keyword(s):  
Lotus Leaf ◽  
Quality Properties

Optimization of Fermentation Process and Quality Properties of Wild Grape Wine

2007 ◽  
Vol 36 (3) ◽  
pp. 366-370 ◽  
Author(s):  
Eun-Jung Kim ◽  
Yeong-Hoon Kim ◽  
Jong-Won Kim ◽  
Hyo-Hyung Lee ◽  
Yu-Jin Ko ◽  
...  
Keyword(s):  
Fermentation Process ◽  
Quality Properties ◽  
Wild Grape ◽  
Grape Wine ◽  
Optimization Of Fermentation
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